[Closed] What to do with a nice venison joint?

If you're not used to cooking venison it can end up a little dry, cant really advise on how to prevent it as thats one of the meals the Mrs cooks.

"what to do with a nice venison joint?"

Invite me round? 😆

If its a fair sized haunch, I remember she cooked one in a big hole in the garden, with a fire and some rocks. Then when the fire burned down wrap the haunch in wet newspaper, bung it in the hole, and fill the hole in for a few hours. It was bloody lovely.

seal it on all sides in a very hot frying pan with a little oil before cooking....keep a lot of the juices in that way, sprinkle thyme on outside for cooking in oven then cook slowly at a medium heat with some fat in the pan and continually baste throughout

as for veg stick to root ones as the earthy taste compliments the strong taste of venison well 😉

Cool, I shall go for the seal and slow roast approach. I've not long finished decking the garden so dont think Mrs Stayhigh would appreciate me going digging holes or starting fires lol

Swede, potato, carrots and maybe some roasted shallots?

roast the shallots n potatos in with the meat....nom nom! haha

"Leave it to me love, you go and have a lie down for an hour" 🙂

And break up a couple of cloves of garlic in with that veg

I like a bit of roast beetroot with venison. Roast your veg in the same tray as the venison can help keep it moist. Also, autumn berries go well, I use some blackberry jelly with stock, juices etc.

Hmmm I'm not sure we'll be able to fit all the veg in our roasting dish around the joint, may have to settle for either potatos & shallots or carrots & parsnips.

Is it dinner time yet lol

Carrots and parsnips would be perfect.

It's really easy to overcook venison because it has very little fat and just goes very dry and tasteless, so aim to leave it pretty pink in the middle, like you would with a good beef roast. Better to under cook it a bit rather than overcook it

slather it in unsmoked streaky to keep it moist. red wine in there is good too.

Ok Mrs stayhigh has returned and we've decided on the following:

Seal joint in frying pan with some oil
Bung in roasting tin with some rioja, redcurrant jelly, stock & fresh bay leaves (picked in France by relatives a couple of days ago ;))
Cover with foil and cook.
Serve with wholegrain mustard mash, asparagus, brocolli & carrots.

The joint weighs in at 1.3kg, how long would you cook it for and what temp?

seal it on all sides in a very hot frying pan with a little oil before cooking....keep a lot of the juices in that way

I just wanted to point out that this actually doesn´t seal the meat at all.
Despite years of chefs saying that it does, its wrong. The meat will lose more water/juices the longer it remains in the pan.
What it does do is create a more flavourful outer crust.
Your recipe will work just fine, fresh food always wins out. As to cooking time, it varies depending on your oven and hotspots but about an hour per kilo at 180 degrees is the norm for meat joints. Baste it a lot and it´ll be jucier.

whooooahhhhhh there big guy, treat it with some love

night before, pop in a glass bowl with around a tablespoon of olive oil and rub it all over, then grate the skin of a lemon over it, bit of pepper and then place a few sprigs of rosemary in the bowl

next day
le cruset type pot, around 750ml beef stock, lots of onion and chunky parsnip, brown off venison in a pan , place in hot stock and in the oven at 140-150 degree for a few hours

once cooked remove venison, cover in foil to cool / rest

heat pot with lid open and reduce stock down, makes the most amazing veg gravy , slice venison and pop into the gravy for a few mins to warm

enjoy with potato daupinaise, some greens and a bottle of your fav tipple

tried and tested many times